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Nutrition Facts
Serving Size 1 (225g) Recipe makes 4 servings
Calories 547
Calories from Fat 136		(25%)
Amount Per Serving		%DV
	Total Fat 15.2g	23%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 645mg		26%
Potassium 460mg		13%
Total Carbohydrate 73.1g		24%
	Dietary Fiber 4.0g	16%
	Sugars 7.6g
Protein 29.4g		58%
detailed view... how is this calculated?

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Asian Creation

Recipe #354021 | 25 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Crafty Lady 13
Feb 5, 2009

A flavorful Asian spaghetti dish with chunks of chicken and flavored with peanut butter, honey, ginger, cardamom, soy sauce and a touch of heat from crushed red pepper flakes. It is similar to a cross between Thai noodles and Chinese Lo Mein. Note: For the green onions, I sliced the green tops into 1-inch sections and sliced the whites into 1/4-inch sections. I also used 1/2 teaspoon of crushed red pepper flakes and found the amount of heat to be just right, but if you don't want it to be as spicy, use only a 1/4 teaspoon. Created for RSC #13.

SERVES 4 (change servings and units)

Ingredients

12 ounces spaghetti noodles
1 tablespoon sesame oil
1 tablespoon canola oil
2 boneless skinless chicken breast halves, cut in bite-size pieces
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
3 tablespoons low sodium soy sauce
3 tablespoons creamy peanut butter
1 tablespoon honey
1/4-1/2 teaspoon crushed red pepper flakes, to taste
1/2 cup chicken broth
1/2 cup green onion, chopped

Directions

1
Cook spaghetti as directed on the package.
2
Heat sesame and canola oil in a large skillet over medium heat. Cube the chicken breasts and stir fry in skillet until no longer pink, about 5 minutes.
3
While chicken is cooking, put the ginger, cardamom, soy sauce, peanut butter, honey and crushed red pepper flakes into a small microwave safe bowl. Microwave on high for 1 minute or until mixture has melted and is easy to blend. Whisk in the chicken broth.
4
Drain spaghetti and add to chicken. Sprinkle chopped green onions over top of spaghetti. Pour sauce over all and toss to coat. Increase burner to medium-high and stir fry until excess juices are gone, about 3 - 5 minutes.

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Featured Reviews for This Recipe

From: Sonya01

On May 13, 2009

this was great. even better when we had it again for re-runs easy to through together and is great for a week night meal Made for RECIPE SWAP #27 - April 2009 in the Aust/NZ forum

0 people found this review helpful

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From: Chef #893142

On Feb 22, 2009

the flavors worked well together. I that the amount of heat was just right!

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From: Sue L

On Feb 22, 2009

As a lover of "pad thai" type recipes as well, I am sorry to have to give this kind of review, but this just didn't work for me. It was dry, lacked the color and interest adding veggies could have done for it, and the flavor of the cardamom just seemed out of place and forced as an ingredient. I wouldn't make this again. Sorry I could not rate higher. ~Sue

1 person found this review helpful

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From: Susie D

On Feb 21, 2009

I thought this was missing the extra "something" to elevate it to the next level. The sauce does have a nice peanut flavor, it just doesn't sparkle. I made this for a quick lunch so added some vegetables to the chicken. The dish does go together quickly which is a BIG plus. Thank you for your entry & good luck! =)

1 person found this review helpful

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